Vegetarian Homemade Crunchwrap Supreme
Elevate your meatless meals with this Vegetarian Homemade Crunchwrap Supreme—a deliciously fresh, crispy, and cheesy take on the fast-food favorite! Packed with seasoned refried black beans, creamy avocado slices, tangy sour cream, and a medley of vibrant veggies like diced tomatoes, shredded lettuce, and black olives, this recipe redefines comfort food with a vegetarian twist. Wrapped in a golden, pan-seared tortilla hugging a crunchy tostada core, each bite offers a perfect contrast of textures that is impossible to resist. Quick to prepare in just 30 minutes and easily customizable, this vegetarian crunchwrap supreme is ideal for a crowd-pleasing lunch or dinner that’s as fun to make as it is to eat. Perfect for Taco Tuesday or any day you’re craving bold flavors, this recipe is a must-try for anyone looking to enjoy homemade versions of their favorite fast-food classics.
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Recipe Information
Ingredients
- 4 large flour tortillas
- 4 corn tostadas
- 1 cup refried black beans
- 1 cup shredded cheddar cheese
- 1 ripe avocado
- 1 cup sour cream
- 1 cup diced tomatoes
- 2 cups shredded lettuce
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 0.5 teaspoon salt
- 0.5 cup black olives
Instructions
In a medium-sized skillet over medium heat, add refried black beans and taco seasoning. Stir until well combined and heated through, roughly 3-5 minutes.
Peel and slice the avocado and prepare the remaining vegetables: dice the tomatoes, shred the lettuce, and slice the black olives.
Lay out a large flour tortilla on a flat surface. In the center, spread 1/4 cup of seasoned refried black beans.
Top the beans with a sprinkle of shredded cheddar cheese and place a corn tostada on top.
Spread a tablespoon of sour cream over the tostada, then layer with slices of avocado, diced tomatoes, shredded lettuce, and black olives.
Sprinkle more cheese on top of the vegetable layer.
Fold the edges of the flour tortilla over the filling. Work your way around the tortilla, making 5-6 folds, overlapping the edges slightly over the center to seal.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, place the folded crunchwrap seam-side down in the skillet.
Cook for 2-3 minutes until golden brown and crispy. Flip carefully and cook the other side for another 2-3 minutes.
Repeat the folding and cooking process for the remaining tortillas.
Cut each crunchwrap in half and serve immediately, enjoying the combination of soft and crunchy textures along with fresh flavors.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
